Name: Creamy Chicken Tetrazzini Pasta Bake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz linguine (or spaghetti*); 4 cups rotisserie chicken (shredded or diced) or 1.5 lbs cooked chicken breast; 1 lb button mushrooms (thickly sliced); 1 medium onion (finely chopped); 4 garlic cloves (minced); 2 Tbsp olive oil; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half & half (or substitute equal parts milk & heavy cream); 1 1/2 tsp sea salt (plus more to taste); 1/4 tsp black pepper, freshly ground; 1/4 cup parsley (chopped, plus more to garnish); 1 1/2 cups shredded mozzarella cheese

If you’re craving a comforting, creamy pasta dinner that also feels a little fancy, I’ve got just the thing for you! My Creamy Chicken Tetrazzini Pasta Bake Recipe is absolutely fan-freaking-tastic and honestly has become a go-to in my kitchen. It’s loaded with tender chicken, savory mushrooms, and that luscious cheesy sauce—all baked to bubbly, golden perfection. Stick with me, and I’ll walk you through how to make this crowd-pleaser right at home, no fuss, just pure deliciousness.

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Why You’ll Love This Recipe

Comfort Food at Its Best: Creamy, cheesy, and hearty—perfect for cozy nights.
Simple Prep with Big Flavor: Using rotisserie chicken makes it quick without sacrificing taste.
Versatile and Freezer-Friendly: Make it ahead or freeze leftovers for a no-stress meal later.
Crowd-Pleaser: My family goes crazy for this, and it’s great for potlucks or weeknight dinners alike.

A white rectangular casserole dish filled with a layered baked pasta dish. The bottom layer consists of light yellow spaghetti noodles mixed with small pieces of brown mushrooms. The top layer is creamy white melted cheese, spread evenly with small browned spots and sprinkled with finely chopped green herbs. The edges of the noodles peek slightly through the cheese around the sides. The dish is placed on a wooden surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Pasta Bake, easy chicken tetrazzini, cheesy pasta casserole, comforting chicken pasta, homemade tetrazzini recipe

Ingredients You’ll Need

All the ingredients here work wonderfully to build layers of flavor, from the tender chicken to the creamy sauce that hugs every strand of pasta. When shopping, pick fresh mushrooms and a good-quality half & half (or your chosen substitutes) for the best results.

Flat lay of linguine pasta arranged neatly, shredded rotisserie chicken piled softly, thickly sliced fresh button mushrooms, one medium yellow onion finely diced, four peeled garlic cloves whole, two tablespoons golden olive oil in a small white bowl, four tablespoons pale unsalted butter in a small white bowl, a small white bowl of all-purpose flour, a small white bowl of light golden chicken broth, another small white bowl with clear lemon juice, a small white bowl of creamy half and half, a small white bowl of coarse sea salt, a small white bowl of freshly ground black pepper, a small white bowl filled with chopped bright green parsley, and a small white bowl heaped with shredded white mozzarella cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Tetrazzini Pasta Bake, easy chicken tetrazzini, cheesy pasta casserole, comforting chicken pasta, homemade tetrazzini recipe

Linguine or Spaghetti: I love linguine for this recipe because it holds the sauce beautifully, but spaghetti works just as well.
Rotisserie Chicken: Using pre-cooked chicken saves so much time and adds a nice smoky flavor.
Olive Oil: Helps sauté the veggies without overpowering the dish.
Button Mushrooms: Thick slices give a meaty texture that complements the chicken perfectly.
Onion: Adds sweetness and depth when cooked golden.
Garlic: Just a few cloves brighten the sauce with a delicious aroma.
Unsalted Butter: Essential for making that smooth, creamy roux base in the sauce.
All-Purpose Flour: Thickens the sauce to that perfect creamy consistency.
Chicken Broth: Use low-sodium to control saltiness and add savory notes.
Lemon Juice: A little acidity cuts through the richness and lifts the flavors.
Half & Half: I sometimes mix milk and heavy cream—both work great for creamy texture.
Sea Salt and Black Pepper: Season thoughtfully to bring out all the flavors.
Fresh Parsley: Chopped and stirred in for freshness, plus a bit for garnish.
Mozzarella Cheese: Melts beautifully, creating a golden crust that’s irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this creamy chicken tetrazzini pasta bake recipe is—you can customize it easily depending on what you have on hand or dietary preferences. Don’t hesitate to make it your own!

Use Different Pasta Shapes: I once swapped linguine for penne when I ran out, which gave a lovely bite and held the sauce in all those little tubes.
Dairy-Free Option: Use coconut milk mixed with a dairy-free butter substitute to make it friendly for lactose intolerance.
Make it Vegetarian: Skip the chicken and add more mushrooms, or swap in roasted veggies like zucchini and bell peppers—still delicious!
Spice It Up: Adding a pinch of red pepper flakes or smoked paprika gives it a subtle, smoky kick that I secretly adore.

How to Make Creamy Chicken Tetrazzini Pasta Bake Recipe

Step 1: Perfectly Cook the Pasta

Start by bringing a large pot of salted water to a boil—don’t be shy with the salt here; it should taste like the ocean! Cook your linguine or spaghetti just until barely al dente, because it’ll keep cooking in the oven. I always save about half a cup of the pasta water before draining—it’s magic for loosening the sauce later if needed.

Step 2: Sauté the Mushrooms & Onions

Heat the olive oil in a large skillet over medium-high heat, then add your thickly sliced mushrooms. Give them about 3 minutes until softened and starting to brown—this step builds so much flavor. Toss in the onions next, cooking until they turn soft and golden (around 5-7 minutes). Finally, stir in the minced garlic for just a minute until fragrant; this combo is the heart of your flavor base.

Step 3: Whisk Together the Creamy Sauce

Using the same pot you cooked the pasta in (less dishes, yay!), melt the butter over medium heat, then whisk in the flour until it turns a light golden color—about 1.5 minutes. Slowly pour in the chicken broth, lemon juice, salt, and pepper while whisking to keep things silky smooth. Add in the half & half and bring everything just to a simmer—you’ll see the sauce thicken beautifully. Taste and adjust seasoning; this sauce is your creamy dream come true!

Step 4: Combine Everything and Bake

Now, add the cooked pasta, chicken, mushroom-onion mixture, and chopped parsley back into your sauce pot. Give it a good stir, then use some of that reserved pasta water if you want a looser sauce (I usually add about 1/2 cup). Pour everything into your prepared buttered casserole dish and sprinkle the mozzarella cheese evenly over the top. Cover with foil, bake at 350°F for 20 minutes, then remove the foil and bake another 15 minutes. For a gorgeous golden top, I like to broil it for the last minute or two—just keep a close eye so it doesn’t burn!

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Pro Tips for Making Creamy Chicken Tetrazzini Pasta Bake Recipe

Don’t Overcook Your Pasta: Remember, the pasta will bake in the oven and soak up sauce—al dente is key.
Use Rotisserie Chicken to Save Time: It adds great flavor and gets dinner on the table faster.
Reserve Pasta Water: This starchy water is perfect for loosening the sauce without watering down flavors.
Watch the Broil Step Closely: Broil just a minute or two for a crispy top—too long and it’ll burn!

How to Serve Creamy Chicken Tetrazzini Pasta Bake Recipe

A white bowl holds a creamy pasta dish with about three layers: the bottom layer has pieces of light beige chicken mixed with brown mushrooms in a thick white sauce; the middle layer is covered by long, thick yellow spaghetti noodles twisted over the chicken; the top layer includes small green parsley leaves scattered over the pasta. A silver fork rests on the right side inside the bowl. The bowl sits on a brown wooden surface with a white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Pasta Bake, easy chicken tetrazzini, cheesy pasta casserole, comforting chicken pasta, homemade tetrazzini recipe

Garnishes

I always sprinkle a little extra chopped fresh parsley right before serving—it adds a pop of color and freshness that balances the richness perfectly. Sometimes I also add a light dusting of grated Parmesan if I want a little more cheesy depth.

Side Dishes

This pasta bake pairs so well with a crisp green salad dressed with a tangy vinaigrette to cut through the creaminess. Garlic bread or a simple roasted vegetable medley are my go-to side dishes when I want a full meal that feels special but isn’t complicated.

Creative Ways to Present

For special occasions, I like to serve this in individual ramekins for a charming personal touch. You can also sprinkle toasted breadcrumbs mixed with herbs on top before baking for a crunchy contrast that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge, where they’ll keep nicely for up to 3 days. I always let it cool a bit before sealing to avoid sogginess, and it reheats wonderfully without losing its creamy texture.

Freezing

I’ve frozen this pasta bake a couple of times with great success—just make sure to cool completely before wrapping tightly in foil or plastic wrap. Thaw overnight in the fridge before baking, then bake covered until hot and bubbly.

Reheating

To reheat, I cover leftovers with foil and warm them in a 350°F oven until heated through, about 15-20 minutes. This keeps the texture creamy and fresh better than microwaving, which sometimes dries it out.

FAQs

Can I use chicken breast instead of rotisserie chicken in this recipe?

Absolutely! If you prefer, bake or poach about 1.5 pounds of chicken breasts, then dice or shred them before mixing into the casserole. Just make sure your chicken is fully cooked and seasoned lightly for the best flavor.
Is there a substitute for half & half in the sauce?

You can easily substitute equal parts whole milk and heavy cream to replicate half & half’s creaminess. For a lighter version, all milk works but keep in mind the sauce might be less rich and thick.
How do I prevent the pasta bake from drying out?

Cooking the pasta just al dente and using reserved pasta water to loosen the sauce helps keep everything moist. Also, baking covered with foil locks in moisture—be sure to remove the foil only toward the end to brown the top.
Can I make this recipe ahead of time?

Definitely! You can prepare the entire casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking. This makes it perfect for busy days or entertaining.

Final Thoughts

I absolutely love how this Creamy Chicken Tetrazzini Pasta Bake Recipe turns out every single time—it’s the kind of dish that makes weeknights feel special and leftovers extra exciting. When I first made it, I was worried it’d be too rich or complicated, but it’s actually pretty straightforward and incredibly forgiving. Give it a try (seriously!), and I bet it’ll become one of your family favorites, too.